• Minimum 2–4 years of professional kitchen experience, including strong line‑cook proficiency
• Previous leadership or supervisory experience an asset (e.g., leading a station, training staff)
• Culinary education or Red Seal certification is an asset but not required if experience is equivalent
Technical Skills
• Ability to run multiple stations confidently during service
• Strong knife skills and mastery of core cooking techniques
• Solid understanding of prep systems, batch cooking, and service timing
• Knowledge of food safety, sanitation, and proper storage procedures
• Ability to execute dishes consistently to spec and presentation standards
• Comfortable assisting with menu development, specials, and seasonal changes
Leadership & Teamwork
• Ability to support and guide junior cooks during prep and service
• Calm, professional communication style, especially during busy periods
• Strong sense of teamwork and willingness to jump in wherever needed
• Ability to take direction from senior chefs and also lead when they are off‑site
Work Ethic & Professionalism
• Reliable, punctual, and committed to maintaining high standards
• Strong organizational skills and attention to detail
• Ability to work efficiently in a fast‑paced environment
• Positive attitude and willingness to learn and grow within the role
Physical Requirements
• Ability to stand for long periods
• Ability to lift up to 40 lbs (e.g., stock pots, cases of product)
• Comfortable working in a hot, busy kitchen environment
Availability
• Flexible schedule, including evenings, weekends, and holidays as required
• Ability to work full‑time hours and support the kitchen during peak seasons
